- 2 teaspoons olive oil
- ½ large shallot, peeled and diced
- ½ large red pepper, seeded and chopped
- Generous handful of fresh spinach
- 3 eggs
- 1 tablespoon milk
- ½ cup shredded cheese - I used sharp white cheddar
In an 8-inch nonstick, ovenproof skillet, heat the oil over medium-high heat. When hot, add the diced shallots and chopped red pepper and sauté until crisp-tender, about 5 minutes.
Add the fresh spinach to the pan and reduce the heat to medium-low. In a bowl, whisk together the eggs and milk and carefully pour the mixture into the hot pan, making sure you have the vegetables evenly coated with the egg mixture.
Cook on medium-low, lifting the edges of the egg mixture on all sides to allow the liquid portion to flow beneath the frittata. Continue with this process until the top of the frittata is nearly dry. Sprinkle the top of the frittata with the shredded cheese.
Place the skillet under the broiler set on high about 4-5" from the heating element. Broil for about 3 minutes or until the cheese is melted and bubbly and the egg mixture is fully cooked and puffy. Serve immediately.
- Yields: 2-3 servings
- Preparation Time: 15 minutes